Ingredients:

Carrot 3-4 large
Sugar 1/2 cup
Milk 1 1/2 cup
Ghee 1 tbsp

Method:

Remove ends, peel, wash and grate carrots.
Heat ghee in a non-stick pan on medium high, add grated carrot and stir well for 5 minutes.
Now add milk and simmer for 10-15 minutes stirring occasionally.
When most of the milk is evaporated, add sugar and stir well.
Let it absorb all the juices and serve hot.

12 ounces carrots (preferably assorted colors), peeled, julienned (about 4 cups)

2 tablespoons vegetable oil or grapeseed oil

1 tablespoons fresh lime juice

1 1/2 teaspoons sugar

1/2 teaspoons kosher salt plus more for seasoning

2 jalapeños, stemmed, seeded, minced

1/2 cup (loosely packed) fresh cilantro leaves

3/4 teaspoon ground coriander

Freshly ground black pepper

Preparation  Method:

Toss carrots, oil, lime juice, sugar, 1/2 teaspoon salt, and jalapeños in a large bowl. Let marinate for 15 minutes, tossing occasionally. Add cilantro and coriander; toss to evenly incorporate. Season to taste with salt and pepper.

Gajar Halva Recipe:

INGREDIENTS:

3 lb/1.5kg carrots

5½ oz/150 g butter

2½ cups milk

¾ cups evaporated milk

½cup tbsp sugar

10 cardamoms

raisins, cashews, pistachios to decorate

Method:

*  Rinse, peel and grate carrots.
*  Melt a butter in pan.
*  Add the grated carrots and stir for 15-20 minutes.
*  Add the milk, evaporated milk, crushed cardamoms and sugar to the mixture and continue to cook, stirring constantly for an additional 20-30 minutes.
*  Transfer the carrot mixture into serving dishes. Decorate with the chopped pistachios, raisins and cashews. Serve immediately.